Go Barley:

Modern Recipes for an Ancient Grain

by Pat Inglis & Linda Whitworth

Order Today

Available in local bookstores.

Promotional Tour Dates

8
April
Book Launch, Calgary, ABWURST Restaurant and Beer Hall 5:30–7:30 p.m.
10
April
Book Launch, Edmonton, ABCraft Beer Market 5:30–7:00 p.m.
7
May
Toronto, ONBen McNally Books 6:00-8:00 p.m.
18
June
Winnipeg, MBGrand Park Mall Atrium 7:00 p.m.

Go Barley:

Modern Recipes for an Ancient Grain

Order Today

A new take on an ancient grain, Go Barley is a revolutionary cookbook that includes more than 100 healthy, flavorful, and simple recipes. Grown across North America, barley is the newest superfood with tremendous health benefits. Proven to lower cholesterol and promote digestive health, the grain not only helps you feel fuller longer, but it also is a source of many essential vitamins and minerals.

Add texture to soups, stews, and salads, and create delicious breads and baked goods. Blend barley into main dishes, sides, and desserts for a wonderful added nutty flavor. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for every meal of the day. Turn your favorite dish into a nutritional powerhouse with Go Barley.

“Go Barley is both a cookbook and a glimpse into the future of the food life of North America.”
— Anita Stewart, culinary activist, author, founder of Cuisine Canada

“Barley is an incredible, versatile ancient grain that grows wonderfully across North America. It is full of fiber and a multitude of vitamins, minerals, and antioxidants. It can be used in many different ways — from barley flour in your pancakes to pearl barley in your soup and in any meal in between. Canada is one of the top ten producers of barley, and this should be reason enough for home cooks to use this grain to add diversity to their meals. But if that, coupled with the significant health benefits, isn’t enough to entice, the wonderful nutty flavor and the abundant recipes in this book will help make barley either the star of a dish or a very strong supporting cast member.”
— Tawfik Shehata, executive chef, The International Centre; voted one of the top ten new chefs in Canada by enRoute magazine